Doing so would make this come together incredibly fast, since the filling requires no cooking. You can use your own favorite recipe or premade sauce if you wish. This isn’t an authentic red sauce at all (true enchilada sauces would use nothing but chili) but it is a simple and tasty option which works if you’re somewhere in the world where it’s hard to track down really authentic enchilada sauce or Mexican chilis. I am including a recipe for a smoky but mild red enchilada sauce, which uses a roux base, a mix of spices, and tomato passata. ![]() You can also bring in the fresh tastes of cilantro (fresh coriander) and green chili to make the filling pop if you wish. ![]() It’s quite different from the cheese enchiladas made with the likes of Monterey Jack, which is more melty and stringy, though you do get some melt and stretch from the mozzarella. What sets this recipe apart is the four cheese filling! Much like my cheese lover’s quesadilla, I combine a few different types of cheese here to get a light, creamy, cheesy filling that isn’t too heavy or oily. ![]() Includes an easy homemade enchilada sauce recipe but you can use your own!Įnchiladas without the rolling are always a winner! Sometimes referred to as an enchilada casserole, this is sort of a lasagna style bake with layers of cheesy goodness, enchilada sauce and corn tortillas. ![]() A smoky, creamy, cheesy enchilada casserole that is full of flavor and easy to make! Packed with four different cheeses, cilantro and optional chili to make a super tasty meatless enchilada bake.
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